40 newyork| november11–24, 2019
Maitakemushroomsgrilledin kombuwithcrispymusselsandkelpoil
BYDIEGOMOYA,EXECUTIVECHEFAT RACINES
“Mussels,seaweed,andcultivatedmushrooms—threeingredients
thatwillalwaysbeavailable,”Moyasays. “Theyare
nutritious,plentiful,andwillmore thanlikelybestaples.”
... AND EAT REFI NED
Intestinechicharrón,tomatoredux,fermentedcabbage
BYVICTORIABLAMEY, EXECUTIVECHEFAT GOTHAMBARANDGRILL
Thisdishis madeentirelyofkitchenscraps:
“Allanimalparts,leftoverveg, andproducethatis nolonger
beautifulbutnutritious,”Blameysays.
Seared foie gras with buttered crumpets and pickled market vegetables
BY ASHLEY RATH, EXECUTIVE CHEF AT BROOKLYN’S LALOU
Rath does not see food itself changing much by 2029.
The wealthiest individuals will continue to eat whatever they want—
even foie gras, which is set to be banned in New York City in 2022.
Frog tenders
BY KIA DAMON, CULINARY DIRECTOR AT CHERRY BOMBE
The challenge: Make kids’-meal chicken tenders without the
environmental and political problems of industrial chicken. The solution:
frogs’ legs. “They fry up just like chicken,” says Damon. PHOTOGRAPHS: MELISSA HOM/NEW YORK MAGAZINE (MUSHROOMS, CHICHARRÓN, SAVORY BAR); MARVIN ORELLANA/NEW YORK MAGAZINE (FOIE GRAS); STELLA BLACKMON/NEW YORK MAGAZINE (FROG TENDERS)
